Skip to content

Shoulder of lamb baked in the Segovian style

22 mayo, 2021

Segovia is famous for its lamb and the steakhouses are traditional, where you eat very well. In this opportunity, we are going to prepare a Segovian-style baked lamb shoulder recipe, a dish that, although it sounds complicated, is simple to prepare and is ideal for special occasions such as Christmas parties.

To make this dish and have a good result, the most important thing is to buy a good lamb. Likewise, it should be done calmly and patiently, because it is best to prepare the lamb in the oven over low heat and with a lot of time so that it is tender and the meat is not dry. Keep reading and discover how to make traditional baked lamb shoulder and enjoy.

2 diners
1h 30m
Low difficulty

Additional characteristics:
Average cost

Ingredients to make Segovian-style baked lamb shoulder:

How to make Segovian-style baked lamb shoulder:

1

To start with this shoulder of lamb baked in its juice, peel the potatoes, cut them in half, peel the onion and cut into pieces. Put the potatoes and onion in a baking dish. Add salt to the shoulder and the potatoes. Add a good splash of olive oil or grease the shoulder with butter, add a sprig of rosemary.

Add a glass of water and put in the oven at 160 ºC with heat up and down about 30-40 minutes.

Trick: the oven tray can be made of glass or clay, the oven plate is also valid.

Segovian Style Baked Lamb Shoulder Recipe - Step 1

two

Prepare a mince with the garlic, parsley and oil. Blend with the mixer or chop in the mortar. This step is optional, they do it in some places, in others they put the whole garlic cloves.

Recipe for Baked Lamb Shoulder Segovian style - Step 2

3

After this time, remove the tray from the oven, turn the baked leg of lamb and add a little of the minced garlic on top for the shoulder and for the potatoes. Leave another 30 minutes at the same temperature.

Segovian style baked lamb shoulder recipe - Step 3

4

Take out the tray again after another 30 minutes, turn again, add more of the minced garlic (optional), add another glass of water if the tray is dry. Put the tray back in the oven, raise the temperature to 200 ºC and leave for another 30 minutes or until the shoulder is golden. The time may vary depending on the oven and how large the shoulder is.

When you see that it is golden brown and the potatoes are tender, remove the tray from the oven. To find out if the juicy baked lamb shoulder is ready, check that the meat comes off the bone.

Segovian style baked lamb shoulder recipe - Step 4

If you liked the recipe for Shoulder of lamb baked in the Segovian style, we suggest you enter our Lamb Recipes category.